Image for Wild Ramp & Spinach Frittata

Eggs are an effortless way to highlight the flavors of wild ramps. The fresh, pungent flavors of garlic and onion shine in this simple spring dish, a perfect brunch recipe everyone will love.

Wild Ramp & Spinach Frittata
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  • CourseBreakfast, Main Dish, Side dish
  • CuisineVegetarian
4 people
4 people
  • 2 bunches spinach, washed and ribboned
  • 1 bunch leeks, washed and chopped
  • 1 cup ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tbsp. local butter
  • 1 pinch sea salt and pepper
  • 1 pinch nutmeg, freshly grated
  • 2 cups whole milk
  • 6 large local, organic eggs
  • 1 pinch cayenne
Servings: people
  1. Preheat oven to 400° F.
  2. Heat a heavy skillet on medium and add butter. Add sea salt and pepper. Cook until the leeks become tender (about 5 minutes).
  3. Raise heat to medium-high and add nutmeg. Add spinach and ramps and cook until they begin to wilt.
  4. Mix all ingredients together and adjust seasoning with salt and pepper to taste.
  5. Butter a 9- or 10-inch baking dish or deep pie dish. Pour the frittata mixture into it and bake uncovered for 45 minutes or until a knife inserted near the center comes out clean. Serve at room temperature.
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